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Mushroom and Chicken Stir-Fry (Quick & Easy)
This quick and easy stir fry brings together the juicy sweetness of chicken thighs with the earthy aroma of shiitake mushrooms to create a delicious meal that is both flavorful and satisfying. The tender texture of the chicken pairs perfectly with the soft yet firm mushrooms for a harmonious bite. It is an ideal dish […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Mushroom and Chicken Stir-Fry (Quick & Easy)
| Ingredient | Amount |
|---|---|
| chicken leg (thigh) | 1 box |
| shiitake mushrooms | 1 box |
- chicken leg (thigh)1 box
- shiitake mushrooms1 box
Cooking StepsHow to cook Mushroom and Chicken Stir-Fry (Quick & Easy) step by step
-
Step 1Mince the scallions, ginger, garlic, and (bird’s eye chili); cut the chicken leg meat into bite-sized pieces, rinse, and drain.
-
Step 2Rinse the shiitake mushrooms, cut into pieces, and blanch in boiling water.
-
Step 3Drain the blanched mushrooms.
-
Step 4Heat the wok, add cold oil, then toss in the scallions, ginger, garlic, and bird’s eye chili. Stir-fry until fragrant.
-
Step 5Add the mushrooms and stir-fry.
-
Step 6Add soy sauce and stir-fry.
-
Step 7Add the chicken pieces and stir-fry; add more soy sauce and stir-fry.
-
Step 8Add an appropriate amount of water and braise. When the sauce reduces, add a cornstarch slurry, stir-fry, and reduce the sauce a second time.
-
Step 9Add a small amount of oyster sauce, stir-fry, and transfer to a plate. Your mushroom and chicken stir-fry is ready!
Mushroom and Chicken Stir-Fry (Quick & Easy)
This quick and easy stir fry brings together the juicy sweetness of chicken thighs with the earthy aroma of shiitake mushrooms to create a delicious meal that is both flavorful and satisfying. The tender texture of the chicken pairs perfectly with the soft yet firm mushrooms for a harmonious bite. It is an ideal dish […]
Ingredients
- 1 box chicken leg (thigh)
- 1 box shiitake mushrooms
Instructions
-
Mince the scallions, ginger, garlic, and (bird’s eye chili); cut the chicken leg meat into bite-sized pieces, rinse, and drain.
-
Rinse the shiitake mushrooms, cut into pieces, and blanch in boiling water.
-
Drain the blanched mushrooms.
-
Heat the wok, add cold oil, then toss in the scallions, ginger, garlic, and bird’s eye chili. Stir-fry until fragrant.
-
Add the mushrooms and stir-fry.
-
Add soy sauce and stir-fry.
-
Add the chicken pieces and stir-fry; add more soy sauce and stir-fry.
-
Add an appropriate amount of water and braise. When the sauce reduces, add a cornstarch slurry, stir-fry, and reduce the sauce a second time.
-
Add a small amount of oyster sauce, stir-fry, and transfer to a plate. Your mushroom and chicken stir-fry is ready!
